Rye grows well in the cold wet climate of the Pacific Northwest yet our area is not well known for its use of this grain. Kit Schumann (co-owner of Sea Wolf Bakers & Oxbow Cafe) will lead this class through two classic rye breads; a light “Russian rye bread” and a rustic German volkornbrot, as well as a couple other unconventional uses for this special cereal grain. Kit will explain some of the history & science of rye bread baking, and its importance in regional agriculture. Attendees will return home with their own loaf of rye bread, a sourdough starter and recipe for each of the items prepared in the class.
Lunch will be a classic smorgasbord with bread, butter, mustard and assorted pickles and cured meats.
Kit Schumann is a born and raised Washingtonian who has been baking regionally for over 15 years. Though he now spends the majority of his time supporting his business’s team of talented bakers and cooks, his true love continues to be early mornings and the solitary labor of professional bread baking.
Rye grows well in the cold wet climate of the Pacific Northwest yet our area is not well known for its use of this grain. Kit Schumann (co-owner of Sea Wolf Bakers & Oxbow Cafe) will lead this class through two classic rye breads; a light “Russian rye bread” and a rustic German volkornbrot, as well as a couple other unconventional uses for this special cereal grain. Kit will explain some of the history & science of rye bread baking, and its importance in regional agriculture. Attendees will return home with their own loaf of rye bread, a sourdough starter and recipe for each of the items prepared in the class.
Lunch will be a classic smorgasbord with bread, butter, mustard and assorted pickles and cured meats.
Kit Schumann is a born and raised Washingtonian who has been baking regionally for over 15 years. Though he now spends the majority of his time supporting his business’s team of talented bakers and cooks, his true love continues to be early mornings and the solitary labor of professional bread baking.
